Austin is a food-lover’s paradise, full of culinary creations for even the pickiest of eaters. It’s no secret we’re a fan of the Austin restaurant scene. And, as every publication starts publishing its year-end “Best-Of” lists, it seems some other publications are fans, too.
“The brisket at Franklin’s makes me want to throw my hands up and declare it all an act of occultism,” Chau effused.
Another Austin spot earned Chau’s approval: The No. 2 spot on his list belongs to the now-closed Qui, where Chau had the confit maitake mushroom. The meal reminded Chau of shared dining experiences with his father as a child.
“I’d never eaten anything that so succinctly, so vividly, like a photograph, captured a moment in time,” he wrote.
“Not only does [chef Kevin Fink] make his supple pasta with freshly milled grains so it tastes as if it comes directly from a wheat field,” Krader raved. “Even better, Fink adds a little fermented tomato water to its buttery coating, injecting a refreshing tartness and a hit of sweetness.
It’s the most brilliant of reinventions.”
Now, if we could just get the rest of the country to rave about our queso…